This classic cheesy Spinach Artichoke Dip is always welcome on the appetizer table. Creamy, warm, and packed with spinach, artichokes, and melted cheese, it is a great choice for potlucks, tailgating, holiday gatherings, casual lunches, and any occasion that calls for an easy crowd-pleasing snack.
Cheesy Artichoke Dip
This easy Spinach Artichoke Dip is rich, savory, and deliciously creamy. It has the comforting flavor of a baked cheese dip with the added texture of chopped artichokes and spinach. Best of all, it comes together in about 30 minutes, making it a practical appetizer for both planned parties and last-minute entertaining.
You can serve this dip with classic options like crackers, tortilla chips, toasted bread, or pita, or keep it lower in carbs with fresh vegetables. It reheats well, so it is also a useful make-ahead recipe when you are preparing food for a busy event.
Why you’ll love this dip:
- Easy – The preparation is simple: mix the creamy base, stir in the cheese and vegetables, transfer everything to a baking dish, and bake until hot and bubbly.
- Low-Carb & Gluten-Free – When served with the right dippers, such as celery, cucumbers, carrots, or other vegetables, this spinach artichoke dip can fit well into a low-carb or gluten-free appetizer spread.
- Versatile & Reheatable – You can prepare this dip several days in advance and reheat it before serving. Leftovers also work well as a flavorful spread for sandwiches, burgers, or sausages.
Spinach Artichoke Dip Ingredients
Here is a quick look at the ingredients you will need for this baked spinach artichoke dip. Exact amounts are included in the recipe card below.
- Cream cheese, plain Greek yogurt, and mayonnaise – These ingredients create the smooth, creamy base of the dip. Full-fat versions will make the dip richer, but low-fat cream cheese or yogurt may also be used. If needed, sour cream can be used in place of either Greek yogurt or mayonnaise.
- Shredded mozzarella and Parmesan cheese – Mozzarella melts beautifully and gives the dip its classic cheesy texture, while Parmesan adds a salty, slightly nutty flavor. Other cheeses may be used, but this combination creates a smooth and balanced dip.
- Garlic powder, Italian seasoning, and black pepper – These simple seasonings add flavor without overpowering the spinach, artichokes, and cheese. You may also use a favorite all-purpose seasoning if you prefer.
- Artichoke hearts and frozen spinach – The artichokes should be drained and chopped before adding them to the dip. Plain canned artichokes work well, though marinated artichokes can be used for extra flavor. Frozen spinach should be thawed and squeezed very dry. If using fresh spinach, cook it briefly first, then squeeze out the excess moisture.
How to make Spinach Artichoke Dip
To make this spinach artichoke dip recipe, you will need a mixing bowl, an electric mixer, a spatula, and a small baking dish. A 1.25-quart baking dish works well, but a 2.5-quart dish may also be used with a slightly shorter baking time. The process is quick, and the result is a warm, creamy appetizer that is ready in about half an hour.
Make creamy base
Preheat the oven to 375 degrees F. While the oven heats, gather and prepare the ingredients. In a medium mixing bowl, combine the softened cream cheese, plain Greek yogurt, and mayonnaise. Beat with an electric mixer until the mixture is smooth and creamy. You can mix it by hand, but an electric mixer makes it much easier to remove lumps and create a silky base.
Add seasonings, cheese, and veggies
Add the garlic powder, Italian seasoning, black pepper, chopped artichokes, squeezed spinach, Parmesan cheese, and about two-thirds of the shredded mozzarella. Stir until the ingredients are evenly distributed throughout the creamy mixture. Spread the dip into a small baking dish and sprinkle the remaining mozzarella over the top.
Bake
Bake the spinach artichoke dip for 25 to 30 minutes, or until it is hot, bubbly, and melted through. Serve it right away while the cheese is warm and creamy.
What to serve with spinach artichoke dip
This creamy baked dip pairs well with many different dippers. Crackers, toast squares, tortilla chips, pita, baguette slices, crostini, and bagel chips are all classic choices. For a lower-carb option, serve it with celery, carrots, cucumbers, mini peppers, or toasted low-carb waffles. It can also be used as a warm spread for burgers, sandwiches, and sausages.
Store
This spinach artichoke dip can be made ahead and stored in an airtight container in the refrigerator for up to 4 to 5 days. Freezing is not recommended because the cream cheese and melted shredded cheese may lose their smooth texture after thawing.
Reheat
To reheat the dip for a crowd, place it in the oven covered at 350 degrees F for about 10 minutes. Remove the cover during the last few minutes so the top can warm through. You can also reheat it gently on the stovetop until bubbly. For smaller servings, microwave in 30-second intervals until warm.
If you like this creamy dip, you’ll love these party appetizers!
- Italian Sausage Stuffed Mushrooms – Easy to prepare and great for serving at parties. Leftovers also make a tasty lunch the next day.
- BBQ Cheddar Meatballs – A flavorful appetizer that can be made low-carb and cooked in the oven or air fryer.
- Keto Sausage & Cream Cheese Pinwheels – Baked low-carb rolls that are kid-friendly and perfect for gatherings.
- Air Fryer Buffalo Cauliflower – Crispy on the outside, tender on the inside, and full of bold flavor.
- Blackberry Brie Bites – A sweet and salty appetizer that works well for family get-togethers.
FAQs about Spinach Artichoke Dip
For the creamiest spinach artichoke dip, use full-fat ingredients when possible. Low-fat versions can sometimes separate and make the dip thinner. It is also important to soften the cream cheese before mixing and to beat the cream cheese, mayonnaise, and Greek yogurt until completely smooth before adding the spinach, artichokes, and cheese.
A runny dip is usually caused by excess moisture in the spinach or artichokes. Thaw the spinach fully, then squeeze out as much liquid as possible with towels. Drain the artichokes well after chopping, and let them rest on towels while preparing the other ingredients. The vegetables should be very dry before they are added to the dip.
Yes, crock pot spinach artichoke dip is simple to make. Prepare the mixture as directed, then cook it in a 3-quart crock pot for up to 2 hours on high or up to 4 hours on low. Placing a paper towel between the crock and the lid, without letting it touch the dip, can help absorb condensation.
Yes. Chopped ham or cooked Italian sausage can be added to this spinach artichoke dip for extra flavor and protein.
Get the Recipe: Easy Spinach Artichoke Dip
Ingredients
- 8 oz cream cheese, softened
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 ½ cups shredded mozzarella, divided
- ¾ cup shredded Parmesan
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- 14 oz artichokes, drained and chopped
- 6 oz frozen spinach, thawed and squeezed dry
Equipment
-
1.5 to 2 quart baking dish
Instructions
-
Preheat the oven to 375 degrees F. In a medium bowl, combine the softened cream cheese, plain Greek yogurt, and mayonnaise. Beat with an electric mixer until smooth.
-
Stir in 1 cup of mozzarella, the Parmesan, garlic powder, Italian seasoning, black pepper, drained chopped artichokes, and thawed spinach that has been squeezed dry.
-
Transfer the mixture to a small baking dish. Top with the remaining ½ cup mozzarella. Bake for 25 to 30 minutes, or until the dip is hot and bubbly. Serve warm.
Notes
- Squeeze as much liquid as possible from the thawed spinach to prevent the dip from becoming runny.
- After draining and chopping the artichokes, let them rest on a paper towel for a few minutes to remove extra moisture.
- This dip is delicious with crackers, chips, celery, carrots, cucumbers, and other favorite dippers.
- A 1.25-quart baking dish works well. If using a 2.5-quart dish, reduce the baking time by about 5 minutes.
- Marinated artichokes may be used for additional flavor, though plain canned artichokes also work well.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or on the stovetop until warm and bubbly.
- A serving size is 3/4 cup and contains 4.3 net carbs.
Calories: 251kcal,
Carbohydrates: 8.3g,
Protein: 15g,
Fat: 17g,
Cholesterol: 42mg,
Sodium: 480mg,
Fiber: 4g,
Sugar: 1g